Aunt Ruth Ann’s Chicken Lasagna
One product I’ve consistently raved about is Dreamfields pasta, the low carb pasta that lets me enjoy pasta dishes and not gain weight. Dreamfields is great for lower glycemic eating because it’s lower in digestible carbs. I cheered for joy when Dreamfields started making lasagna noodles. If you’ve been disappointed in other types of whole grain or low carb pasta, I promise you, Dreamfields tastes exactly like regular pastas. I’ve had many people tell me how happy they were with it. (And no, Dreamfields has never sent me free pasta or paid me to mention it on the blog!)
This lasagna dish is something my Aunt Ruth Ann brought to a family reunion about six years ago, and it’s been popular ever since in my family. If you’re a South Beach dieter, I’d consider this to be phase three, or possibly a “once in a while treat” for for phase two, due to the amount of cheese and sour cream. Even for phase three, I’d have a small serving of this with a big salad and a vegetable.
The recipe contains cream of chicken soup, which isn’t something I use a lot, but it’s easy for a recipe where you want a creamy white sauce. If you like, you can substitute gravy for the soup, like I did when I made Turkey Lasagna with Sage and Three Cheeses. I like to make lasagna without precooking the noodles, which means you need to add a little more liquid to the sauce and cook it longer. The actual cooking time is going to depend on how tightly the foil covers the dish, but plan on a minimum of 1 1/2 hours in the oven.
6 boneless, skinless chicken breasts, trimmed well then cooked in chicken stock or water
1 box Dreamfields lasagna
2 cans cream of chicken soup (check the label; “healthier” versions often have added sugar)
1 1/2 cups homemade chicken stock or chicken broth, simmered to reduce to 1 cup
1 cup finely grated parmesan cheese (plus more for top if desired)
2 cups sour cream (I use light sour cream, for South Beach, do not use fat free which has added sugar )
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. poultry seasoning (affiliate link) (I use Penzeys)
4 cups grated cheese, preferably a blend of white and yellow cheeses (I used a reduced fat Mexican Four Cheese Blend)
Preheat oven to 375 F. While chicken cooks, in large plastic bowl combine cream of chicken soup, chicken stock, parmesan cheese, sour cream, garlic powder, onion powder, and poultry seasoning. Stir in cooked chicken.
Spray 13 X 9 glass casserole dish with nonstick spray. Make a layer of dry lasagna noodles, breaking to fit as needed. Spread half of sauce mixture over the noodles. (It might look like a lot, but some liquid will evaporate. Sprinkle half of cheese over sauce mixture. Add another layer of dry noodles, then another layer of sauce and cheese. Sprinkle a little more parmesan cheese over top if desired.
Spray a large sheet of aluminum foil with nonstick spray, then tightly cover casserole dish with sprayed side down. Bake one hour without removing foil. Remove foil and bake 30-40 minutes more (until noodles feel soft when you stick a fork in.) Top should be slightly browned and lasagna bubbly when it’s done. Remove from oven and let cool 10-15 minutes before cutting. Serve hot.